Ingredients
Evening of Day 1:
- 200 grams (7 oz. or 7/8 cup) water
- 120g (4 oz. or 1/2 cup) sourdough starter
- 236 grams (8 1/3 oz or 2 cups) whole wheat flour
Morning of Day 2:
- 274 grams (9 2/3 oz. or scant 1 1/4 cup) water
- 85 grams (3 oz. or 7/8 cup) rye flour
- 250 grams (8 3/4 oz or 2 cups) white bread flour
- 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
- 13 grams (scant tbs.) salt
Instructions
Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
Source – https://breadtopia.com/whole-grain-sourdough/
